On the day before, we'll need to spend a few minutes in the kitchen. First, slice the mushrooms, onion, and bell pepper into thin pieces keeping each item separate. In a skillet, heat the olive oil to medium high heat. Add the pieces of onion, and begin to brown. Cover for about 5 minutes. Add the bell pepper and stir. Cover again for about 5 minutes. Then, add the mushrooms. Cook uncovered until all three are done to a medium well temperature.
Remove from heat, and store for gameday.

Now lay the steaks out on a layer of plastic wrap. Cover the top with wrap as well. With a mallet, pound the 4 cuts out to a super-thin thickness, or just about 1/4 inch. Ribeye cuts seem to work best for these, because of the fat content. (If you are watching your 'figure, don't worry, because the fat will quickly disappear when the thin steaks hit the grill) Now, package these for travel, each in a separate plate, covered with wax paper, and stacked.

In the tailgate lot

Go ahead and fire up the grill, and as always, grab a cold one too. You'll also want to light your side burner, if you have one. If not you can always make an aluminum foil pouch to use directly on the grill. Place the peppers, onions and mushrooms in a pan on the burner, or in the foil pouch. Heat on low heat, just enough to warm everything up. Grab those steaks and rub both sides down with olive oil. Throw em on the grill on medium heat, and cook both sides to desired temperature. Slice the hoagies, and set them on the heat for a few seconds, to toast em up just a bit. Remove the rolls from the heat, and coat with mayo. Add the slices of cheese to the steaks and melt. Throw it on top of the hoagie, and then top with a generous portion of the pepper, onion and mushroom mixture.

And there you have it, our tailgate version of the Not-From-Philly cheesesteak.

Mmmmmmmmmmmm!!

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